These dumplings, after kneading to combine, are rolled flat and cut into thin strips –approximately the size of large egg noodles usually — although they may be longer or wider as per personal preference. They may also cut out as flat round discs with a biscuit cutter or other shapes if desired.
If you prefer something a little quicker and easier, using as topping, and/or prefer puffy balls of dumplings try these drop dumpling recipes instead:
If desired, you may add savory seasonings such as sage, rosemary, thyme, pepper, etc. to desired taste.
1 tablespoon shortening
2 cups flour
2 teaspoons baking powder
1⁄4 teaspoon salt
2 eggs, beaten
1⁄2 cup choice of evaporated milk, buttermilk, milk, cream, or half n half
In bowl, whisk flour, baking powder, and salt together. Cut in the shortening well with a pastry cutter or by pinching and rubbing with finger tips.
Add the eggs and milk. Stir and then blend together by hand. If needed, add additional flour a teaspoon to a tablespoon at a time — just until no longer sticky — and knead until well combined. If too dry add additional milk a teaspoon at a time.
Roll out 1/8 inch thick on lightly floured surface. Cut into strips or shapes as desired.
When soup or stew is finished (or almost finished) cooking, drop the strips into a moderately rapid boiling broth a little at a time stirring gently with each addition to avoid clumping and sticking. Reduce heat slightly for a gentle boil and continue to boil for 10 to 15 minutes or just until dumplings are done.